Apple Cider Donut Cake Recipe

There’s something about the smell of warm apple cider and cinnamon drifting through the house that instantly takes me back to crisp fall mornings at the local orchard. When I was growing up, my family made a yearly trip to pick apples and, without fail, ended the day with a paper bag filled with warm cider donuts dusted in cinnamon sugar. That first bite — soft inside, slightly crisp on the outside, and bursting with spiced apple flavor — was pure autumn joy.

Years later, when I started hosting fall gatherings of my own, I wanted that same cozy, nostalgic flavor but in a more shareable, sliceable form. That’s how this Apple Cider Donut Cake became a tradition in my kitchen. It captures everything I love about those orchard donuts — the cinnamon-sugar crust, the subtle apple tang, and the melt-in-your-mouth texture — but it’s baked into a simple, beautiful cake that doesn’t require frying or fancy techniques.

Whether I make it for brunch, a cozy Sunday treat, or Thanksgiving morning coffee, it’s always the same: people take one bite, pause, and say, “This tastes like fall.”

Why I Love This Recipe

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This apple cider donut cake is one of those recipes that looks impressive but couldn’t be easier to make. It’s the perfect mix of rustic and elegant — the kind of dessert that feels right at home on a farmhouse table or dressed up on a holiday dessert buffet.

What makes it truly special is its texture and flavor balance. The cake is moist and tender from reduced apple cider and a touch of sour cream, while the crust has that irresistible sugary crunch that mimics real cider donuts. I also love how adaptable it is — you can bake it in a Bundt pan for a classic presentation, a loaf pan for an everyday treat, or even as mini cakes for gifting.

And then there’s that sugar coating. The moment the warm cake gets brushed with melted butter and rolled in a cinnamon-sugar mixture, it transforms into something extraordinary — golden, aromatic, and completely addictive.

It’s also one of those rare desserts that gets better the next day. The flavors deepen overnight, the apple and spice mellow together beautifully, and the crumb stays soft. So if you’re planning ahead for guests or holidays, this is the one to make.

Ingredients for Apple Cider Donut Cake

When it comes to baking this cake, simple pantry staples come together in a way that feels magical. Here’s what you’ll need and why each ingredient matters:

Apple Cider: The heart of the recipe. You’ll start with real apple cider (not apple juice) and simmer it down to concentrate that fresh, tangy-sweet flavor. This step makes all the difference — the reduced cider infuses every bite with rich apple goodness.

All-Purpose Flour: The base that keeps the cake light yet sturdy enough to hold its shape.

Baking Powder & Baking Soda: A combination that gives the cake its gentle rise and tender crumb.

Cinnamon, Nutmeg & Allspice: These warm spices are essential. Cinnamon adds coziness, nutmeg gives depth, and allspice rounds it all out.

Brown Sugar & Granulated Sugar: I use both. Brown sugar brings moisture and a hint of molasses, while granulated sugar balances the sweetness and gives that perfect crust when coated later.

Butter: Unsalted butter adds richness and that bakery-style flavor. It’s also used again for brushing the cake before rolling it in cinnamon sugar.

Eggs: For structure and moisture. Room-temperature eggs blend more evenly into the batter.

Sour Cream (or Greek Yogurt): Keeps the cake soft and velvety without being heavy.

Vanilla Extract: A background note that enhances the apple and spice beautifully.

Cinnamon Sugar Topping: A mix of melted butter, sugar, and cinnamon that turns this cake from delicious to unforgettable.

When I make this, my kitchen fills with the scent of cider simmering and warm spices blooming — it’s as comforting as a blanket on a chilly morning.

How Much Time Will You Need

You’ll need about 1 hour and 15 minutes total to bring this cozy cake to life:

• Apple cider reduction: 15–20 minutes
• Cake prep and mixing: 15 minutes
• Baking time: 40–45 minutes
• Cooling and coating: 10–15 minutes

It’s the kind of recipe you can easily make on a lazy weekend afternoon. Most of the time is hands-off while the cake bakes and fills your home with that signature autumn aroma.

How to Make This Apple Cider Donut Cake

This cake may taste bakery-quality, but the steps are simple and forgiving. Here’s exactly how to make it:

Step 1: Reduce the cider.
Pour about 2 cups of apple cider into a saucepan and simmer over medium heat until it reduces to about ¾ cup. This takes around 15–20 minutes. Keep an eye on it near the end — you don’t want it to burn. Once reduced, let it cool slightly.

Step 2: Prep your pan.
Grease a Bundt pan generously with butter or nonstick spray, making sure to get into all the crevices. You can also lightly dust it with flour to help the cake release perfectly later.

Step 3: Mix the dry ingredients.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and a pinch of salt. This ensures even distribution of leavening and spices.

Step 4: Cream the butter and sugars.
In a separate bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes. This step helps the cake achieve its soft crumb.

Step 5: Add the eggs and vanilla.
Mix in the eggs one at a time, followed by vanilla extract. Scrape down the bowl as needed to make sure everything is combined.

Step 6: Combine the wet ingredients.
Stir the reduced apple cider and sour cream into the wet mixture. It may look slightly curdled — that’s normal!

Step 7: Combine wet and dry mixtures.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can make the cake dense, so stop as soon as there’s no visible flour.

Step 8: Bake.
Pour the batter into the prepared Bundt pan and smooth the top. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool slightly.
Let the cake rest in the pan for 10 minutes, then carefully invert it onto a cooling rack. Allow it to cool for another 10–15 minutes before coating.

Step 10: Coat with cinnamon sugar.
Brush the warm cake with melted butter on all sides. In a shallow dish, mix sugar and cinnamon, then gently roll or sprinkle it over the entire cake until evenly coated. This creates that irresistible cider donut texture.

By the end, you’ll have a golden-brown, sugar-dusted cake that smells like a fall festival and tastes even better.

Substitutions

Sometimes you just don’t have everything on hand — and that’s okay! Here’s how to adapt this recipe without losing its magic:

Apple Cider Substitute: If you can’t find apple cider, use unfiltered apple juice and simmer it with a cinnamon stick and a splash of lemon juice to mimic that tangy cider flavor.

Sour Cream Substitute: Plain Greek yogurt works perfectly here. It provides the same moisture and slight tang.

Butter Substitute: You can use vegetable oil or melted coconut oil for a slightly lighter crumb. Just note that butter adds that classic donut flavor.

Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more delicate, but still delicious.

Spices: Feel free to adjust — add cardamom for a floral touch, or skip allspice if you prefer a simpler cinnamon-nutmeg flavor.

No matter which way you go, the essence of the recipe — that warm, cozy apple cider sweetness — remains the same.

Best Side Dishes for Apple Cider Donut Cake

While this cake is wonderful on its own with a cup of coffee, pairing it with something complementary can make it feel extra special. Here are a few ideas I love:

1. Warm Spiced Apples: Sauté apple slices with butter, brown sugar, and cinnamon for a cozy, caramelized side.

2. Maple-Glazed Bacon: The sweet-salty combination works beautifully with the cake’s flavors — a brunch favorite in my house.

3. Vanilla Bean Ice Cream: Simple, creamy, and classic — the cool ice cream melts slightly over a warm slice of cake, and it’s pure heaven.

Serving and Presentation Tips

There’s something magical about the moment you unmold this Apple Cider Donut Cake — that deep golden color, the sugared crust catching the light, the scent of warm cinnamon wafting through the kitchen. Presentation is simple, but when done right, it turns a humble cake into a showstopper.

When I serve this cake for guests, I like to place it on a rustic wooden cake stand or a simple white platter. The warm tones of the cake look beautiful against neutral backgrounds. A light dusting of extra cinnamon sugar right before serving adds sparkle and texture — almost like the cake has been kissed by the first frost of fall.

For brunch, I’ll often slice it thick and serve it slightly warm with mugs of hot apple cider or fresh coffee. For dessert, a drizzle of caramel sauce or a dollop of whipped cream makes it feel a little more indulgent. You can even serve it with a scoop of vanilla ice cream and a sprinkle of toasted pecans for a dessert that feels straight out of a cozy café.

If you’re gifting this cake, wrap it in parchment and tie it with twine. It makes a heartfelt autumn treat for friends, neighbors, or teachers. The scent alone makes it impossible to resist opening right away.

Tips and Tricks to Make This Recipe Even Better

The beauty of this cake is its simplicity — but there are a few secrets that take it from good to unforgettable.

Reduce the cider properly.
This step is what gives the cake its signature flavor. If you skip or underdo it, the apple flavor will be faint. You want to reduce it until it’s syrupy and fragrant — the flavor should remind you of warm caramel apples.

Use room temperature ingredients.
Cold butter and eggs can make the batter curdle or result in uneven baking. Take them out about 30 minutes before you start mixing.

Don’t overmix the batter.
Once you combine the wet and dry ingredients, stir gently until you don’t see flour. Overmixing will make the cake dense instead of soft and tender.

Brush while warm.
For that perfect donut-style coating, brush the cake with melted butter while it’s still slightly warm, then roll or sprinkle it in the cinnamon sugar immediately. The sugar adheres beautifully when the surface is warm and just a little steamy.

Make it ahead.
This cake actually tastes better the next day. The cider and spices settle into the crumb, and the texture becomes even more tender. If you’re planning to serve it for a gathering, make it the night before and store it in an airtight container.

Add a glaze (optional).
If you want a bakery finish, whisk together powdered sugar, a few tablespoons of apple cider, and a pinch of cinnamon for a simple drizzle glaze. It looks elegant and adds a sweet apple punch.

Common Mistakes to Avoid

Even though this cake is wonderfully forgiving, a few missteps can dull its magic. Here’s what to watch for:

Skipping the cider reduction: This is the number one mistake. Using plain cider straight from the jug won’t give you that concentrated apple flavor.

Overbaking: Apple cakes dry out easily if left in the oven too long. Start checking at 40 minutes and use a toothpick test — if it comes out with a few moist crumbs, it’s perfect.

Not greasing the Bundt pan well: Those ridges can be tricky. Be generous with butter or spray, and lightly dust with flour for insurance. Nothing’s worse than a beautiful cake that sticks.

Adding too much flour: Measure carefully — spoon flour into your measuring cup and level it off. Scooping directly from the bag compacts the flour and can make the cake heavy.

Coating a cool cake: The cinnamon sugar needs warmth to stick. If the cake cools too much, the sugar will slide off instead of clinging in that perfect donut-like crust.

Avoiding these small pitfalls ensures every slice tastes like the essence of fall.

How to Store It

This Apple Cider Donut Cake keeps beautifully, which makes it ideal for making ahead or enjoying over several days.

At room temperature: Wrap it tightly in plastic wrap or store in an airtight cake container. It’ll stay moist for up to 3 days.

In the refrigerator: If your kitchen is warm, refrigerate the cake and bring it back to room temperature before serving. It keeps well for about 5 days this way.

To freeze: Slice the cooled cake into portions, wrap each slice in plastic wrap, then store in a freezer bag. It can be frozen for up to 2 months. To enjoy, thaw at room temperature or microwave gently for a warm treat.

If you plan to freeze, wait to add the cinnamon sugar coating until after thawing — this keeps the texture fresh and crisp.

FAQ

Q: Can I make this cake without a Bundt pan?
Yes! You can use two loaf pans or a 9×13-inch baking dish. Just adjust baking time — start checking at 35 minutes for smaller pans.

Q: What’s the difference between apple juice and apple cider in this recipe?
Apple cider is unfiltered and more tangy, giving a richer flavor once reduced. Apple juice is sweeter and lighter, but you can use it with a bit of lemon juice to balance the taste.

Q: Can I make this cake ahead of time?
Absolutely. It tastes even better the next day. Just store it in an airtight container at room temperature.

Q: How can I make this recipe dairy-free?
Swap the butter for coconut oil and use dairy-free yogurt instead of sour cream. The flavor will be slightly different but still delicious.

Q: Can I add chunks of apple to the batter?
Yes, but keep them small — diced finely so they bake evenly. Toss them in a little flour before adding to prevent sinking.

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